1 lg. bunch Romaine
1/2 tsp. dried mustard
4 dashes Worcestershire sauce
2 dashes Tabasco
1/3 c. oil
1/8 c. fresh lemon juice
1/8 c. wine vinegar
1 lg. clove garlic
1/2 tsp. salt OR 3 anchovies ground up
1 coddled egg
Croutons
1/3 to 1/2 c. Parmesan cheese

In large salad bowl, put minced garlic; add salt OR anchovies and grind together against bowl with large spoon to make paste.l Add lemon and vinegar, Worcestershire, mustard and Tabasco. Keep beating while you add oil. Add freshly cleaned and crisp Romaine lettuce and coddled egg. Toss and add Parmesan cheese to taste; add croutons (Pepperidge Farm onion and garlic are best). Serves 4.